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Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Roasted Rhubarb Scones

These scones are so delicious and beautiful and fit for the prettiest teas and yet simple to put together for a quick coffee if you have your rhubarb roasted and ready in the refrigerator.

I usually keep a container of roasted rhubarb in our refrigerator for a week to put over vanilla yogurt,

or to add to scones or over ice cream for dessert.

Roasted Rhubarb

8 cups diced rhubarb (about 1/2 inch dice)

1 cup sugar

Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting. You will end up with about 4 cups.

Roast in a 350 F oven for about 45 minutes to one hour. Remove from oven to cool until needed.

Refrigerate the Roasted Rhubarb that you are not needing for scones.

Scone Dough

2 1/2 cups flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, cubed

1 cup buttermilk

1 egg

Preheat oven to 400 F.

Stir together dry ingredients in a bowl. Cut butter into dry ingredients with a pastry blender.

Stir together buttermilk and egg and gently stir into flour mixture.

Turn out onto a floured surface and knead a few times. Shape into a long rectangle about 1/2 inch thick. (the exact measurement doesn't matter, as long as you can fold the dough over twice.

Using a slotted spoon (leaving most of the liquid behind) place roasted rhubarb along the center 1/3 of dough. Fold the bottom third of dough on top of rhubarb and add more roasted rhubarb on top. Fold the top third of dough over the center, covering the roasted rhubarb.

Cut into triangles and form into a circle with the sides not quite touching on a parchment paper lined baking sheet.

19 comments:

My mouth is watering Lovella! I simply can hardly wait to try making this! My rhubarb still has a long way to go (it's snowing here today) but this too shall come. Your instructions are great as are your pictures - thanks!

I have tried and tried to grow Rhubarb, and I have failed miserably! I live in a dessert....Is this the problem? Our temps top out at 110* F. If any of you have suggestions for growing this plant I would love to hear them. I love Rhubarb! bossymama@hotmail.com. Thanks Jill

I think it would easily make a dozen smaller scones or 8 large ones. I think it would use about 2 cups of roasted rhubarb. I didn't really measure. We love this roasted rhubarb on yogurt so none of it goes to waste.

This was tasty but 2 things that I found. First, I baked for about 20 and some of the insides still werent cooked through. Very possible it's my oven, but I'd aim for more like 25-30 minutes to brown them.

Secondly - these are much more like a sweet biscuit than a scone. Don't get me wrong, they are delicious, but just to set expectations. Happy baking!